4 layer Pumpkin caramel pecan cake

mary eckman


I found this recipe 2yrs ago on Net and its the best ive ever had of a pumpkin cake I am very picky! and my family and friends LOVED IT! I even was paid to make a few of them for friends :-) let me know if anyone ventures into making 1 :-)

pinch tips: How to Fold Ingredients



up to 16


20 Min


1 Hr 50 Min


1 box
yellow cake mix
1 can(s)
15 0z pumpkin (divided)
1/2 c
1/3 c
canola oil
1-1/2 tsp
pumpkin pie spices divided
1 pkg
cream cheese softend
1 c
powdered sugar
1tub pkg
8 oz cool whip thawed
1/4 c
caramel ice cream topping
1/4 c
chopped pecans

Directions Step-By-Step

Heat Oven 350' Beat Cake Mix ,1cup of pumpkin,milk,oil,eggs and 1tsp spice in large bowl with mixer until well blended. Pour into greased and floured 9inch round pans .
Bake 28-30 mins , or until toothpick inserted in center comes out clean .Cool in pans for 10 mins . remove from pans to wire rack and cool completely .
Beat cream cheese in medium bowl with mixer until creamy ,add sugar , remaining pumpkin and spice ,mix well . Gently stir in cool whip , Cut each layer horizontally in half with serrated knife , stack on serving plate , spreading creamcheese filling between layers .(DO NOT FROST TOP LAYER! ) Drizzle with caramel and nut topping just before serving refrigerate any leftovers being its made with creamcheese ENJOY !

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy